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Three Bean Salad With Balsamic Dressing

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Ingredients
  Sliced green beans 1⁄2 Pound (2 Inch Pieces, About 2 1/2 Cups)
  Balsamic vinegar 1⁄5 Cup (3.2 tbs)
  Chopped parsley/1 tablespoon plus 1 teaspoon dried parsley flakes 1⁄4 Cup (4 tbs)
  Chopped fresh basil/1 tablespoon plus 1 teaspoon dried basil 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Dill weed/1 teaspoon dried dillweed 1 Tablespoon
  Olive oil 1 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sliced carrot 1 1⁄2 Cup (24 tbs)
  Sliced red onion 1⁄2 Cup (8 tbs), vertically
  Canned chickpeas 15 1⁄2 Ounce, drained (1 Can)
  Canned kidney beans 15 Ounce, drained
  Canned artichoke hearts 14 Ounce, drained and coarsely chopped
  Tomato 1 Large, cut into 16 wedges
Directions

Arrange green beans in a steamer basket over boiling water.
Cover and steam 2 minutes.
Rinse under cold water; drain well.
Combine vinegar and next 8 ingredients in a large bowl; stir well.
Add green beans, carrot, and next 4 ingredients; toss gently to coat.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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